Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Ingredients

For the crust:
1 ½ cups All-Purpose Flour
1 teaspoon Sea Salt
10 tablespoons Ice-Cold Unsalted Butter, cut into very small cubes
1 Large Egg
3 tablespoons Ice Water

For the egg wash:
1 Large Egg
2 tablespoons Milk

Instructions

Yields one pot pie

Place the flour and salt in the bowl of a food processor. Use the dough blade if available; otherwise, the standard blade will work fine. Pulse briefly to combine.

Add the cold butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and ice water. While pulsing the processor, slowly drizzle the egg mixture into the flour and butter. Continue to pulse until the dough just begins to come together and form a ball.

Turn the dough out onto a clean surface, divide it in half, and form each half into a ball. Wrap both portions tightly in plastic wrap and refrigerate for at least 4 hours.

Lightly flour your work surface and roll out one ball of dough into a circle large enough to fit a deep pie pan. Transfer the dough to the pan and trim any excess around the edges so nothing hangs over. Place the prepared shell in the freezer for 30 minutes.

While the crust chills, whisk together the egg and milk in a small bowl to make the egg wash.

Remove the chilled crust from the freezer and add the filling of your choice. Roll out the second ball of dough into a top crust. Brush the edges of the bottom crust with egg wash and gently lay the top crust over the filling. Press the edges together to seal, trimming away any excess dough.

Cut three 1-inch slits into the center of the top crust to allow steam to escape. Brush the entire top with the remaining egg wash.

Bake according to your specific pie recipe instructions.

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Read more

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more